Characterisation of bound flavour components in kiwifruit

Young, Harry; Paterson, Vivienne J.

doi:10.1002/jsfa.2740680218

Cited by 35 publications

(28 citation statements)

References 11 publications

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“…Major components found and identified by GC-MS were E-hex-2-enal and benzaldehyde. Compounds not previously identified in kiwifruit include octan-3-ol, camphor, 4-methylbenzaldehyde, 2-hydroxybenzaldehyde, neral, geranial, Me 2-hydroxybenzoate, nerol, geraniol and 2-phenylethanol (Young & Peterson, 1995). Analyses of 8 flavan-3-ols (catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, gallocatechin, and gallocatechin gallate), 6 anthocyanins (cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin), 2 flavanones (hesperetin and naringenin), 2 flavones (apigenin and luteolin), and 2 flavonols (myricetin and quercetin) were identified in more than 60 fresh fruits (Harnly et al, 2006).…”

Section: Kiwifruitmentioning

confidence: 98%

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

Dembitsky

Poovarodom

Leontowicz

et al. 2011

Food Research International

283

130

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Section: Kiwifruitmentioning

confidence: 98%

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

Dembitsky

Poovarodom

Leontowicz

et al. 2011

Food Research International

283

130

View full text Add to dashboard Cite

“…Volatile glycosides are reported in different plant species, including apricot (Prunus armeniaca), peach (Prunus persica), yellow plum (Prunus domestica; Krammer et al, 1991), grape (Vitis vinifera) berries (Günata et al, 1985), kiwi (Actinidia chinensis; Young and Paterson, 1995), strawberry (Roscher et al, 1996), raspberry (Rubus spp. ; Pabst et al, 1991), and tomato (Solanum lycopersicum; Marlatt et al, 1992).…”

Section: Identification Of Orthologous Ugts Of Csgt1 From Various Plantsmentioning

confidence: 99%

Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases

et al. 2015

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Tea plants (Camellia sinensis) store volatile organic compounds (VOCs; monoterpene, aromatic, and aliphatic alcohols) in the leaves in the form of water-soluble diglycosides, primarily as b-primeverosides (6-O-b-D-xylopyranosyl-b-D-glucopyranosides). These VOCs play a critical role in plant defenses and tea aroma quality, yet little is known about their biosynthesis and physiological roles in planta. Here, we identified two UDP-glycosyltransferases (UGTs) from C. sinensis, UGT85K11 (CsGT1) and UGT94P1 (CsGT2), converting VOCs into b-primeverosides by sequential glucosylation and xylosylation, respectively. CsGT1 exhibits a broad substrate specificity toward monoterpene, aromatic, and aliphatic alcohols to produce the respective glucosides. On the other hand, CsGT2 specifically catalyzes the xylosylation of the 69-hydroxy group of the sugar moiety of geranyl b-D-glucopyranoside, producing geranyl b-primeveroside. Homology modeling, followed by site-directed mutagenesis of CsGT2, identified a unique isoleucine-141 residue playing a crucial role in sugar donor specificity toward UDP-xylose. The transcripts of both CsGTs were mainly expressed in young leaves, along with b-PRIMEVEROSIDASE encoding a diglycoside-specific glycosidase. In conclusion, our findings reveal the mechanism of aroma b-primeveroside biosynthesis in C. sinensis. This information can be used to preserve tea aroma better during the manufacturing process and to investigate the mechanism of plant chemical defenses.

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“…In comparison, there is relatively little information on the glycosidically bound volatile components of kiwifruit. Young and Paterson () identified 29 glycosides in ‘Hayward’ juice, whilst Garcia et al . () identified 95 glycosides in extracts of ripe ‘Hayward’ fruit.…”

Section: Introductionmentioning

confidence: 99%

Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols

et al. 2014

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SUMMARYGlycosides are an important potential source of aroma and flavour compounds for release as volatiles in flowers and fruit. The production of glycosides is catalysed by UDP-glycosyltransferases (UGTs) that mediate the transfer of an activated nucleotide sugar to acceptor aglycones. A screen of UGTs expressed in kiwifruit (Actinidia deliciosa) identified the gene AdGT4 which was highly expressed in floral tissues and whose expression increased during fruit ripening. Recombinant AdGT4 enzyme glycosylated a range of terpenes and primary alcohols found as glycosides in ripe kiwifruit. Two of the enzyme's preferred alcohol aglycones, hexanol and (Z)-hex-3-enol, contribute strongly to the 'grassy-green' aroma notes of ripe kiwifruit and other fruit including tomato and olive. Transient over-expression of AdGT4 in tobacco leaves showed that enzyme was able to glycosylate geraniol and octan-3-ol in planta whilst transient expression of an RNAi construct in Actinidia eriantha fruit reduced accumulation of a range of terpene glycosides. Stable over-expression of AdGT4 in transgenic petunia resulted in increased sequestration of hexanol and other alcohols in the flowers. Transgenic tomato fruit stably over-expressing AdGT4 showed changes in both the sequestration and release of a range of alcohols including 3-methylbutanol, hexanol and geraniol. Sequestration occurred at all stages of fruit ripening. Ripe fruit sequestering high levels of glycosides were identified as having a less intense, earthier aroma in a sensory trial. These results demonstrate the importance of UGTs in sequestering key volatile compounds in planta and suggest a future approach to enhancing aromas and flavours in flowers and during fruit ripening.

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Characterisation of bound flavour components in kiwifruit

Cited by 35 publications

References 11 publications

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases

Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols

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